Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing
Papadopoulou, O.S., Argyri, A.A., Bikouli, V.C., Lambrinea, E., Chorianopoulos, N.
Use of Fourier transform infrared spectroscopy for monitoring the shelf life and safety of yogurts supplemented with a Lactobacillus plantarum strain with probiotic potential
Papadopoulou, O.S., Argyri, A. A., Varzakis, E., Tassou, C., Chorianopoulos, N.
Production of added-value microbial metabolites during growth of yeast strains on media composed of biodiesel-derived crude glycerol and glycerol/xylose blends
International Journal of Food Microbiology, 398, 110226, 2023 (https://doi.org/10.1016/j.ijfoodmicro.2023.110226)
International Journal of Food Microbiology
Gounari, Z., Bonatsou, M., Ferrocino, I., Cocolin, L., Papadopoulou, O., Panagou, E.Z.
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DEPARTMENT OF FOOD SCIENCE
The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.